Spinach and Mushroom Quiche

This is from my friend / faaaar cousin / senior/ blah / blah / blah...........Gargi Shetty...a special person who can brighten anyone s mood (ohhh she is going to get me for this)

Gargi had a request ...she wanted me to put up some baked dish...and  ME who wasn't thinking straight gave her a choice......Cake, Muffin....or Quiche . Seriously hoping that would not choose quiche (coz I have never baked one).............But Gargi had to choose ......QUICHE.

I know Gargi wanted a healthy dish...but I am not sure this one is....lot of butter and cream.But this quiche was fabulous.Maybe next time I will try to put up a healthy frittata.

So Gargi this one is for you .........you better bake a quiche......seriously.

Ingredients
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Pie crust

• 1 1/4 cup Flour (155 grams)
• 1/4 tsp salt
• 1/2 cup butter chilled and diced (115grams)
• 1/4 cup cold water (60ml)

For filling : recipe from here

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small onion (chopped)
• 5 cloves garlic (chopped)
• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 250 grams cheese (grated)
• 2 tbsp butter

Method for filling:

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 1 tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute. transfer to a small bowl.
3. In the same pan melt 1 tbsp butter and add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates. Now add the fried onion and garlic. Take off the flame.Let it cool completely.
4. Now break in 4 eggs and pour in the cream and mix till well combined add little salt and pepper and mix. Now add 200 grams of grated cheese and combine. Keep aside till further use.

Method For Pie crust

1.In a bowl combine flour and salt. Add the diced butter and cut in with a fork or pinch with your fingers until the mixture resembles coarse crumbs. Stir in water, one tablespoon at a time until the mixture forms a ball(it should not be too sticky) .Wrap in cling wrap and refrigerate for 2 hours.
2.Roll out the dough ( watch video) to fit a 7 inch pie dish or loose bottom pie dish. Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
3. Preheat oven at 180 degree C.

4. Place a baking sheet on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes.

5. Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for 5 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

6. Pour the spinach-mushroom-cream-egg and cheese mixture into the baked pie crust . Sprinkle the remaining 50 grams grated cheese on top of the quiche and Bake in the oven for 25 to 30 minutes(or more) at 180 degree C.

7. you will know the the quiche is done when its browned on the top and when  you press the quiche it will spring back slightly.

8. Remove from oven and place on wire rack and let the quiche cool for few minutes. Try to loosen the sides and remove the quiche from the tart pan or you serve it from the dish itself.
9. Serve the quiche when its warm.

Note:The pie crust recipe was for a 9 inch pie dish, so I had left over pie crust dough,which can be used again. I also had leftover quiche filling. I made mini quiche's using a muffin pan next day.